Catering to your aircraft in Montréal.
CYUL runs on Quebec weather: snow and de-icing in winter, humid festival crowds in summer. We pack catering to wait, then finish cleanly in your galley.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Quebec has a table that travels well, and a private jet menu for Montréal can lean on it. Local specialities such as Montreal-style smoked meat, cheese from the Eastern Townships and maple-glazed salmon fit an inflight menu because each has a clear finishing step. Private jet food from this region holds up when a departure from CYUL slides: tourtière and braised short rib reheat cleanly, while a platter of Quebec cheeses, charcuterie and Montreal bagels needs nothing from the galley at all.
Private jet platters built around Quebec cheeses and cured meats, gourmet inflight meals such as duck confit or maple-cured trout, and private jet snacks like maple shortbread and spiced nuts are how we use the province's produce. For Montréal, the private jet menu follows the season: wild blueberries and sweet corn in summer, root vegetables and game in winter. These local specialities are packed for your galley, with the oven step marked, so the crew re-plates and serves without improvising.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Montréal Trudeau sits at 118 ft on the island, and a January departure from CYUL means de-icing queues, cold hands and a galley that must hold its menu through delays. Private jet catering here is built for that: dishes that survive a ramp wait, packed for your oven, handed to the aircraft through the FBO. Our inflight catering team of former VIP flight attendants writes the brief with you. In-flight catering for the winter turn is planned around Quebec produce, and aviation catering for the summer festival weeks leans cold and light. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same discipline, and cabin crew meals are ordered alongside, on request and invoiced like the rest.
A Montréal brief often begins with the cabin: a mid-size jet with a small oven, or a large-cabin aircraft with a full galley. Business jet catering, corporate jet catering and VIP flight catering are adjusted to that. For a charter flight catering order, a private jet chef writes a bespoke menu using luxury inflight catering standards and Quebec produce.
Government flight catering at Montréal Trudeau runs through protocol, not the kitchen. Head of state flight catering and state visit aircraft catering are cleared with the delegation, traced from ingredient to tray, and handled by a named team. VIP aviation catering for official movements stays discreet at CYUL.
Montréal has a deep kosher and halal food culture, so special meals are cooked in kitchens that already work that way, not adapted at the last step. Kosher, halal, vegan and gluten free meals are packed sealed, on their own board and in their own box, with the card marked by seat. Where Quebec cooking hides allergens (butter in pastry, cheese in sauces, nuts in desserts), allergen free meals are built from a separate list. Kids meals are simple and portioned for a small appetite. Tell us the restrictions with the tail and the slot at CYUL.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew catering for a CYUL turn is kept practical. Crew meals, flight crew meals and pilot meals travel in crew meal boxes, sealed and labelled CREW. Cockpit meals are simple enough to eat at the controls, and different meals for pilots are offered on request, invoiced with the order.
At CYUL, the general aviation terminal is where the handover happens. Ground handling catering follows your handling agent's lead, and FBO catering is delivered to the aircraft on your slot. Catering delivery to the FBO is arranged by phone, and handling agent catering stays simple.
At Montréal Trudeau the aircraft type decides the loading: a light jet on the FBO ramp takes a hand-carried galley delivery, while a large-cabin aircraft or a VIP-configured airliner needs galley catering by high loader. Airside catering delivery follows the handling agent's access, and aircraft provisioning is planned around the door height, the galley layout and the ground power available. Tell us the tail and we confirm the method with your handling agent at CYUL.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
CYUL combines scheduled traffic with a steady general aviation flow. Airport catering here serves business jets, charters and diplomatic movements, supported by FBO services and ground handling services that work across the year.
Montréal is a business aviation hub that peaks in the winter sports months and the summer festival season. Inflight catering, in-flight catering and aviation catering follow those peaks. Business aviation catering, executive jet catering and diplomatic flight catering are all supplied, with cabin crew meals ordered on request.
Food imports into Canada are regulated, and animal products attract the most attention. At Montréal Trudeau we cook locally, keep labels clear and check anything imported with your handling agent before it is loaded.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating beef fillet with roasted potatoes for 12 passengers at YUL, I needed an arrangement that considered an evening cabin service. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations. For flight catering services, that attention to crew briefing made the order noticeably easier to manage.”
“We kept the passenger brief simple at Montreal / Pierre Elliott Trudeau International Airport: vegetable tartlets and a dessert selection for 12 guests, organised with a tight boarding window in mind. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise. With airline catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
“Good preparation made the difference at CYUL, where 12 guests expected a seafood starter and warm vegetable sides despite an evening cabin service. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. Our brief for crew meals was met with a sensible plan for packing arrangement. The sandwiches were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Ask how much private jet catering costs at CYUL and the honest answer starts with a menu. A winter braise built on Quebec root vegetables sits in a different range from a summer seafood tower. We build a quote from your dishes, your cabin count and any special meals, and the figure you receive is for that order only.
Lead time at CYUL is shaped less by a clock than by what you want on board. A menu built from Quebec cheese, smoked meat and local fish is easy to place. Imported delicacies need customs thought. Tell us the tail, the slot and the dishes, and we say what is simple. Last-minute orders are handled.
Food that arrives with an aircraft from abroad can be stopped at the border, which is why a menu cooked in Montréal is easier than one carried in. Galley size is the practical question: a Challenger galley and a Global galley are packed differently. Give us the type and the route.
Weather at Montréal decides departures: a snow band or a freezing-rain warning can hold a jet on the ramp. Food you carry yourself has no plan for that. Ours is built to wait, then finish in the oven. Bring what you want, and tell us so we adapt.
Charter and catering are two different orders. The charter price does not include meals, so food from CYUL is arranged separately and invoiced separately. If your aircraft will fly back to Montréal, order both legs together so the second leg is not an afterthought.
Tail, pax and diets — a flight attendant takes it from there, day or night.
